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Strawberries and Cream Scones

Fluffy scones bursting with sweetness from fresh strawberries and rich creaminess, perfect for breakfast or brunch.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 scones
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Fat and Dairy
  • 1/4 cup cold butter, cubed Ensure the butter is nice and cold.
  • 1 cup heavy cream
  • 1 egg beaten (for egg wash)
Fruits and Flavoring
  • 1 cup strawberries, chopped Fresh strawberries work best, but frozen can be used (thaw and chop).
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk to mix well.
  3. Add the cold, cubed butter to the mixture. Using a pastry cutter or your fingers, work the butter into the flour until it resembles coarse crumbs.
  4. Pour in the heavy cream and add the vanilla extract. Gently fold these into your dry mixture with a spatula until just combined.
  5. Carefully fold in the chopped strawberries, avoiding mashing them.
  6. Turn the dough out onto a floured surface and pat it into a circle about 1-inch thick. Cut into 8 wedges or use a biscuit cutter for round scones.
  7. Transfer the scones to the prepared baking sheet and brush the tops with the beaten egg.
  8. Bake for 15-20 minutes or until the tops are lightly golden.
  9. Let them cool for a few minutes before serving. Enjoy your Strawberries and Cream Scones warm.

Notes

To keep the scones fresh, store them in an airtight container at room temperature for up to 2 days. They can be frozen for up to a month. To reheat, place them in a preheated oven at 350°F (175°C) for 5-10 minutes.